This individual will be responsible for leading, coordinating, and executing all sensory activities on and off-site. The successful candidate will be responsible for developing the recommended learning plans in addition to operation, maintenance, organization and cleanliness of all sensory panel activities. This includes working with project owners and third-party groups to design the testing needed, identify all resources, interpret test results, and report out to key stakeholders across the organization. This role will collaborate with the Customer & Market Insights (CMI) team to develop consumer learning plans that integrate sensory with customer assessments, as needed for projects. This person will serve as the Menu Services SME on all projects that require sensory analysis requiring organizational influence and autonomy in decision making in order to maintain project deliverables and meet deadlines. This individual will partner to document sensory specifications.
This individual will have the ability to build strong relationships and provide leadership to internal partners to facilitate the execution of the sensory program. This individual must have the ability to plan, organize and execute multiple sensory initiatives from concept to stewardship and may also provide training support as needed for production of training materials.
The Sensory Team Lead will report to the Sr. Principal Team Leader of Menu Services and serve on the Menu Services Leadership team.
Our Flexible Future model offers a healthy mix of working in person and virtually, strengthening key elements of the Chick-fil-A culture by fostering collaboration and community.
1. Lead all Sensory related activities for domestic and international business.
2. Refine and develop sensory lexicons for new and existing Chick-fil-A products.
3. Identify, develop, strengthen, and maintain vendor relationships.
4. Collaborate and strengthen integration with Customer & Market Insights (CMI) as needed for customer testing.
5. Assist Training Teams as needed to convert work methods into training materials of various formats.
6. Participate in menu-related project teams as Menu Services SME as needed.
7. Lead Sensory Team
Skills and Abilities: